Cooking equipment

Abstract

The utility model provides a cooking device which comprises a base assembly, a heating assembly and a control assembly. The steam generation assembly is arranged in the base assembly; the shell is arranged on the base assembly; the at least two partition plates are located in the shell, the interior of the shell is divided into at least two cooking cavities by the at least two partition plates, the partition plates form the cavity bottom walls of the cooking cavities, steam holes are formed in the partition plates, and any two cooking cavities are communicated with the steam generation assembly through the different steam holes. Due to the fact that each cooking cavity is communicated with the steam generating assembly through the steam holes in the partition plate, steam cannot interfere with one another in the conveying process, and therefore the problem that food is tainted by other odors is effectively avoided. According to the technical scheme, each cooking cavity can directly receive steam from the steam generation assembly, transfer of other cooking cavities is not needed, the utilization rate of the steam is increased, it is guaranteed that the cooking cavity far away from the steam generation assembly can obtain enough steam, and therefore cooking uniformity and efficiency are guaranteed.

Description

TECHNICAL FIELD

[0001] The utility model relates to cooking equipment technical field, specifically, relate to a kind of cooking equipment. BACKGROUND

[0002] In the related art, multi-layer electric steamer often uses common steam passage to provide steam for each cooking cavity in design. Since steam flows continuously in the passage, steam will pass through each cooking cavity in turn. On the one hand, if different cooking cavities contain food with different flavors, steam will continue to enter the next cooking cavity after carrying the smell of the previous layer of food, resulting in cross-contamination between foods and affecting the original taste and flavor of the food. On the other hand, steam will pass through other cooking cavities before entering the cooking cavity far away from the steam generation assembly, which will result in insufficient steam in the cooking cavity far away from the steam generation assembly and affect the cooking effect. SUMMARY

[0003] The utility model aims at solving one of the technical problems existing in the prior art or related art.

[0004] Therefore, the utility model provides a kind of cooking equipment, and the cooking equipment includes: base assembly;Steam generation assembly, be located in base assembly;Shell, be located on base assembly;At least two partitions, in shell, at least two partitions divide shell into at least two cooking cavities, and the partition constitutes the chamber bottom wall of cooking cavity, and the partition is equipped with steam hole, and any two cooking cavities are communicated with steam generation assembly by different steam holes.

[0005] The cooking equipment provided by the utility model can solve the problems of food cross-contamination and insufficient steam in the cooking cavity far away from the steam generation assembly in the multi-layer electric steamer.

[0006] The cooking equipment includes base assembly, steam generation assembly, shell and partition. The base assembly is the support structure of the entire cooking equipment and supports the entire equipment. The steam generation assembly is arranged inside the base assembly and is used to generate steam required in the cooking process.

[0007] The shell is arranged on the base assembly, and the at least two partitions are located in the shell. The at least two partitions divide the shell into at least two cooking cavities. The partition constitutes the chamber bottom wall of the cooking cavity, and the plurality of cooking cavities can be used to place food materials to realize simultaneous cooking of multiple foods.

[0008] The utility model is provided with steam hole on the partition, and the steam hole is the passage for steam to enter the cooking cavity. The cooking cavity is formed by the partition, and the partition constitutes the chamber bottom wall of the cooking cavity, so that each cooking cavity has a steam hole corresponding to the steam generation assembly. Steam can directly and efficiently enter the corresponding cooking cavity.

[0009] The steam holes form a steam transmission path, and any two cooking cavities form a steam transmission path with the steam generation assembly through different steam holes, that is, each cooking cavity can receive direct steam supply from the steam generation assembly without passing through other cooking cavities.

[0010] After the steam generation assembly generates steam, part of the steam directly enters one cooking cavity through one steam hole, and part of the steam directly enters another cooking cavity through another steam hole. Since each cooking cavity is communicated with the steam generation assembly through the steam hole on the respective partition plate, the steam does not interfere with each other during transmission, thereby effectively avoiding the problem of food flavoring between each other and providing a more pure cooking experience for the user.

[0011] Each cooking cavity can directly receive steam from the steam generation assembly without "transit" through other cooking cavities, thereby improving the utilization rate of steam and ensuring that the cooking cavities far away from the steam generation assembly can obtain sufficient steam amount, thereby ensuring the uniformity and efficiency of cooking.

[0012] In addition, the cooking equipment in the above technical scheme provided by the utility model can also have the following additional technical features:

[0013] In some technical solutions, the cooking equipment can also include a baffle, at least a part of the cooking cavities is provided with a baffle, a channel is formed between the baffle and the shell, the number of steam holes is multiple, part of the steam holes are communicated with the cooking cavities, and the other part of the steam holes are communicated with the channel, and the channel is used for supplying steam to flow to the next cooking cavity.

[0014] In the technical solution, the cooking equipment further includes a baffle, at least a part of the cooking cavities is provided with a baffle, the baffle separates the cooking cavities to form a part for cooking food and a part for transmitting steam.

[0015] The baffle and the shell form channels, and the channels serve as steam transmission paths and are used for supplying steam to flow to the next cooking cavity, and the design of the channels realizes direct transmission of steam between different cooking cavities.

[0016] The cooking cavities and the walls of the channels are provided with multiple steam holes, and the multiple steam holes are divided into two parts, part of the steam holes are directly communicated with the cooking cavities to ensure that the steam can directly act on the food, and the other part of the steam holes are communicated with the channels to enable the steam to be delivered to other cooking cavities through the channels.

[0017] Specifically, after steam is generated, a part of the steam directly enters the cooking cavity through the steam hole, and another part of the steam enters the channel through the steam hole connected with the channel and is transmitted and distributed in the channel. The steam in the channel can be further delivered to other cooking cavities, realizing sharing and transmission of steam between different cooking cavities.

[0018] Through the channel, independent transmission of steam is realized. Since each cooking cavity is connected with the steam generation assembly through the steam hole on the partition plate forming the cavity bottom wall and the channel, the steam does not interfere with each other during transmission, thereby effectively avoiding the problem of cross-contamination between foods. The transmission and distribution of steam in the channel can ensure that each cooking cavity can obtain sufficient amount of steam, improving the utilization rate of steam.

[0019] In some technical solutions, optionally, a limiting portion is arranged on the partition plate, and the limiting portion is used for limiting the baffle.

[0020] In this technical solution, the limiting portion is arranged on the partition plate, and the limiting portion is used for limiting the baffle. The limiting portion can ensure stable installation of the baffle in the cooking cavity and prevent the baffle from shaking or shifting during cooking. Through the design of the limiting portion, the position of the baffle in the cooking cavity can be accurately controlled, so that a gap exists between the baffle and the inner wall of the cooking cavity, and the size of the gap is uniform, thereby optimizing the transmission and distribution of steam.

[0021] In some technical solutions, optionally, the baffle and the limiting portion are annular, and a part of the baffle is attached to the limiting portion in the length direction of the baffle.

[0022] In this technical solution, in the design of the cooking device, the baffle and the limiting portion are annular, and the combination of the annular baffle and the annular limiting portion provides a stable and efficient steam transmission and distribution system in the cooking cavity.

[0023] The annular limiting portion is designed on the inner wall of the cooking cavity to form a continuous annular structure. When the baffle is inserted into the cooking cavity, the edge of the baffle is tightly attached to the limiting portion, thereby realizing the limiting function.

[0024] The annular limiting structure can ensure stable installation of the baffle in the cooking cavity and prevent the baffle from shaking or shifting during cooking. Since the limiting portion is a continuous annular structure, the baffle can be limited in the entire circumferential direction, thereby improving the stability and safety of the baffle.

[0025] When the baffle is inserted into the cooking cavity and abuts against the limiting part, a continuous annular channel is formed between the baffle and the inner wall of the cooking cavity. The annular channel can serve as a steam transmission path, allowing steam to be more uniformly distributed within the cooking cavity. Since the channel is annular, steam can be transmitted in the entire circumferential direction, avoiding excessive concentration or absence of steam in certain areas.

[0026] In the length direction of the baffle, a part of the baffle abuts against the limiting part, and a part of the edge of the baffle contacts the limiting part, thereby achieving the limiting function.

[0027] In some technical solutions, optionally, the limiting part comprises: a first limiting part arranged on the annular inner side of the baffle; and a second limiting part arranged on the annular outer side of the baffle, the first limiting part and the second limiting part being located on two opposite inner walls in the cooking cavity.

[0028] In this technical solution, the limiting part is the first limiting part and the second limiting part, and the first limiting part and the second limiting part are arranged on the annular inner side and the annular outer side of the baffle, respectively.

[0029] The first limiting part is arranged on one inner wall of the cooking cavity and located on the annular inner side of the baffle. The first limiting part mainly plays a limiting role on the inner side edge of the baffle, ensuring that the baffle does not shift inward or shake when inserted into the cooking cavity.

[0030] Specifically, the first limiting part is designed as an annular or arc structure matching the inner side edge of the baffle, so as to ensure close abutment therebetween.

[0031] The second limiting part is arranged on the other inner wall of the cooking cavity and located on the annular outer side of the baffle. The second limiting part mainly plays a limiting role on the outer side edge of the baffle, and the second limiting part and the first limiting part jointly ensure the stable installation of the baffle in the cooking cavity.

[0032] In the length direction of the baffle, the inner side edge of the baffle abuts against the first limiting part, and the outer side edge abuts against the second limiting part, thereby ensuring the stability and accuracy of the baffle in the cooking cavity.

[0033] In some technical solutions, optionally, the baffle is provided with at least two circles of steam holes, and the at least two circles of steam holes are concentric.

[0034] In this technical solution, the baffle is provided with at least two circles of steam holes, and the plurality of steam holes are distributed along the circumference of the cooking device. The at least two circles of steam holes are concentric, that is, the spacing between the steam holes in different circles and the side part of the shell increases sequentially. In order to realize the arrangement of the channels and avoid the cross of steam between different cooking cavities, the spacing between the steam holes and the side part of the shell increases sequentially. The design of such spacing ensures that the lower cooking cavity has space to form channels, and these channels are physically isolated from each other.

[0035] In some technical solutions, optionally, the innermost steam hole in at least two concentric rings is connected to the cooking cavity, while the other steam holes are connected to the channel.

[0036] In this technical solution, the steam vent in the innermost ring is connected to the cooking cavity. Steam is first generated by the steam generating component, and this steam typically has a high temperature and pressure. When the steam reaches the steam inlet vent, it is released into the cooking cavity through the steam vent. For the innermost steam vent, the steam vent is directly connected to the cooking cavity, so the steam can directly enter the interior of the cooking cavity. The steam entering the cooking cavity is distributed and diffused within the cooking cavity to ensure that the food is heated evenly.

[0037] In some technical solutions, optionally, in at least two partitions, a steaming tray is provided on the bottom partition, and at least a portion of the steam holes of the innermost ring are provided on the outside of the steaming tray.

[0038] In this technical solution, the base assembly also includes a steaming tray on which food can be placed. The steaming tray is located on the bottommost of the at least two partitions, so that the food can be placed in the cooking cavity and the cooking equipment can steam and cook the food.

[0039] At least some of the steam holes on the innermost ring are located on the outside of the steaming tray, so that the steaming tray does not block the steam holes and the steam flow path is unobstructed. After the steam is generated, it enters the cooking cavity through the steam holes and exchanges heat with the food on the steaming tray.

[0040] In some technical solutions, the steam vents are optionally distributed along the edge of the baffle.

[0041] In this technical solution, the steam holes are distributed along the edge of the baffle.

[0042] After being released, the steam diffuses along the edges of the baffle towards the center. This diffusion method helps ensure that the steam is evenly distributed, thereby improving the heating efficiency and cooking quality of the food.

[0043] In some technical solutions, optionally, a steaming tray is provided on the partition, and at least a portion of the steam holes are located on the outer side of the steaming tray.

[0044] In this technical solution, the base assembly also includes a steaming tray on which food can be placed. The steaming tray is set on the partition so that the food can be placed in the cooking cavity and the cooking equipment can steam and cook the food.

[0045] At least a portion of the steam holes are located on the outside of the steaming tray, and the steaming tray does not obstruct the steam holes, ensuring unobstructed steam flow. After the steam is generated, it enters the cooking cavity through the steam holes and exchanges heat with the food on the steaming tray.

[0046] In some technical solutions, multiple cooking cavities are stacked along a first direction, and baffles extend along the first direction.

[0047] In this technical solution, multiple cooking chambers are stacked along a first direction (i.e., the height direction) in the cooking device. This means that the cooking chambers are stacked vertically to form a multi-layered cooking structure. Each cooking chamber is independent and can be used for different cooking tasks or ingredients.

[0048] The baffles extend along the first direction (height) to facilitate steam transfer. Through a layered design, the cooking equipment can fully utilize space vertically, thus saving floor space.

[0049] In some technical solutions, the steam generating assembly is provided with a steam outlet, and in the first direction, the steam holes and the steam outlet are staggered.

[0050] In this technical solution, the steam generating component is equipped with a steam outlet, which serves as the channel for steam to flow from the steam generating component to the cooking cavity. In the first direction (i.e., the height direction), the steam holes and the steam outlet are staggered. This means that the steam outlet is not directly aligned with the steam holes, but rather offset to prevent steam from blowing directly onto a specific steam hole, thus avoiding uneven steam distribution.

[0051] The staggered design allows steam to be more evenly distributed into each steam hole after leaving the steam outlet. This helps ensure that steam is evenly transmitted to different cooking chambers.

[0052] Additional aspects and advantages of this invention will become apparent in the description that follows, or may be learned by practice of this invention. Attached Figure Description

[0053] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0054] Figure 1 One of the structural schematic diagrams of the cooking device in an embodiment of the present invention is shown;

[0055] Figure 2 A second schematic diagram of the structure of the cooking device in an embodiment of this utility model is shown;

[0056] Figure 3 The third schematic diagram of the cooking device in an embodiment of this utility model is shown;

[0057] Figure 4 The fourth schematic diagram of the cooking device in an embodiment of this utility model is shown.

[0058] Figure label:

[0059] 100 Cooking equipment, 110 Base assembly, 112 Base, 114 Steaming tray, 116 Steam hole, 120 Steam generating assembly, 122 Steam outlet, 130 Housing, 134 Cooking cavity, 136 Cavity bottom wall, 140 Baffle, 150 Limiting part, 152 First limiting part, 154 Second limiting part, 160 Channel, 170 Partition. Detailed Implementation

[0060] To better understand the above-mentioned objectives, features, and advantages of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0061] Many specific details are set forth in the following description in order to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0062] The following reference Figures 1 to 4 The present invention describes a cooking apparatus 100 provided according to some embodiments of the present invention.

[0063] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in an embodiment of this utility model, a cooking device 100 is proposed. The cooking device 100 includes: a base assembly 110; a steam generating assembly 120 disposed within the base assembly 110; a housing 130 disposed on the base assembly 110; and at least two partitions 170 located within the housing 130. The at least two partitions 170 divide the interior of the housing 130 into at least two cooking chambers 134. The partitions 170 form the bottom wall 136 of the cooking chambers 134. Steam holes 116 are provided on the partitions 170. Any two cooking chambers 134 are connected to the steam generating assembly 120 through different steam holes 116.

[0064] In this embodiment, the cooking device 100 proposed by this invention can solve the problems of food odor mixing and insufficient steam in the distant cooking chamber 134 in multi-layer electric steamers.

[0065] The cooking appliance 100 includes a base assembly 110, a steam generating assembly 120, and a housing 130. The base assembly 110 is the supporting structure for the entire cooking appliance 100, supporting the entire appliance. The steam generating assembly 120 is disposed inside the base assembly 110 and is used to generate steam required for the cooking process.

[0066] The housing 130 is disposed on the base assembly 110, and at least two partitions 170 are located inside the housing 130. The at least two partitions 170 divide the interior of the housing 130 into at least two cooking cavities 134. The partitions 170 form the bottom wall 136 of the cooking cavity 134. Multiple cooking cavities 134 can be used to place ingredients to enable the simultaneous cooking of multiple foods.

[0067] This invention features a steam hole 116 on the partition 170, which serves as the path for steam to enter the cooking chamber 134. The partition 170 forms the cooking chamber 134, and also constitutes the bottom wall 136 of the cooking chamber 134, ensuring that each cooking chamber 134 has its own steam hole 116 corresponding to the steam generating component 120, allowing steam to enter the corresponding cooking chamber 134 directly and efficiently.

[0068] The steam holes 116 form a steam transmission path. Through different steam holes 116, any two cooking chambers 134 form a steam transmission path with the steam generating assembly 120. That is, each cooking chamber 134 can receive direct steam supply from the steam generating assembly 120 without passing through other cooking chambers 134.

[0069] After generating steam, the steam generating component 120 directs a portion of the steam into a cooking chamber 134 through a steam port, while the remaining steam enters another cooking chamber 134 through a steam hole 116. Since each cooking chamber 134 is connected to the steam generating component 120 via the steam hole 116 forming the bottom wall 136, the steam does not interfere with each other during transmission, effectively preventing cross-contamination of flavors between foods and providing users with a purer cooking experience.

[0070] Each cooking chamber 134 can directly receive steam from the steam generating component 120 without having to pass through other cooking chambers 134, which improves the utilization rate of steam and ensures that cooking chambers 134 that are far from the steam generating component 120 can obtain sufficient steam, thereby ensuring the uniformity and efficiency of cooking.

[0071] Specifically, multiple cooking chambers 134 are stacked vertically to form a three-dimensional cooking space. Steam generated by the steam generating assembly 120 is transmitted to each cooking chamber 134. Steam holes 116 are evenly distributed on the walls of the cooking chambers 134 to ensure that steam can evenly cover every corner of the cooking chamber 134.

[0072] Specifically, the steam generating assembly 120 is detachably disposed within the base assembly 110.

[0073] Specifically, the steam generating assembly 120 includes a heating element and a water tank to ensure the supply of steam.

[0074] Specifically, cooking equipment includes rice steamers, electric steamers, steam ovens, and steam-oven combos.

[0075] like Figure 1 and Figure 4 As shown, in some embodiments, optionally, the cooking device 100 further includes: a baffle 140, at least a portion of the cooking cavity 134 is provided with the baffle 140, a channel 160 is formed between the baffle 140 and the housing 130, and a plurality of steam holes 116 are provided, a portion of the steam holes 116 are connected to the cooking cavity 134, and another portion of the steam holes 116 are connected to the channel 160, the channel 160 is used to supply steam to the next cooking cavity 134.

[0076] In this embodiment, the cooking device 100 further includes a baffle 140, and at least a portion of the cooking cavity 134 is provided with the baffle 140, which divides the cooking cavity 134 into a portion for cooking food and a portion for transmitting steam.

[0077] A channel 160 is formed between the baffle 140 and the housing 130. This channel 160 serves as a path for steam transmission, allowing steam to flow to the next cooking chamber 134. The design of the channel 160 enables direct transmission of steam between different cooking chambers 134.

[0078] The walls of the cooking cavity 134 and the channel 160 are provided with a plurality of steam holes 116. The plurality of steam holes 116 are divided into two parts. One part of the steam holes 116 is directly connected to the cooking cavity 134 to ensure that the steam can directly act on the food. The other part of the steam holes 116 is connected to the channel 160, so that the steam can be transported to other cooking cavities 134 through the channel 160.

[0079] Specifically, after the steam generating assembly 120 generates steam, as... Figure 1 As shown, a portion of the steam enters the cooking chamber 134 directly through the steam hole 116. Figure 4 As shown, another portion of the steam enters the channel 160 through the steam hole 116 connected to the channel 160, and is transported and distributed within the channel 160. The steam in the channel 160 can be further transported to other cooking cavities 134, realizing the sharing and transmission of steam between different cooking cavities 134.

[0080] Independent steam transmission is achieved through channel 160. Since each cooking cavity 134 is connected to the steam generating component 120 through an independent steam hole 116 and channel 160, the steam will not interfere with each other during transmission, thus effectively avoiding the problem of flavor transfer between foods. The transmission and distribution of steam within channel 160 ensures that each cooking cavity 134 receives a sufficient amount of steam, improving steam utilization.

[0081] Specifically, such as Figure 4 As shown, there are two cooking chambers 134, which are stacked. A baffle 140 is installed in the lower cooking chamber 134, while no baffle 140 is installed in the upper cooking chamber 134. A channel 160 is formed between the baffle 140 and the housing 130. After the steam generating assembly 120 generates steam... Figure 4 The dashed arrows in the diagram indicate the direction of steam flow. Some steam enters one of the steam holes 116 and flows through this steam hole 116 into the cooking chamber 134 located in the lower layer. The other part of the steam continues to flow, enters another steam hole 116, and enters the channel 160 through this steam hole 116, eventually flowing into the cooking chamber 134 located in the upper layer.

[0082] Specifically, when there are three cooking cavities 134, the three cooking cavities 134 are stacked, and baffles 140 are provided in the cooking cavities 134 located in the lower layer and the cooking cavities 134 located in the middle layer, while no baffles 140 are provided in the cooking cavities 134 located in the upper layer.

[0083] like Figure 1 As shown, in some embodiments, optionally, a limiting part 150 is provided on the partition 170, the limiting part 150 being used to limit the baffle 140.

[0084] In this embodiment, a limiting part 150 is provided on the partition 170 to limit the position of the baffle 140. The limiting part 150 ensures the stable installation of the baffle 140 on the partition 170 within the cooking cavity 134, preventing the baffle 140 from shaking or shifting during cooking. The design of the limiting part 150 allows for precise control of the position of the baffle 140 within the cooking cavity 134, ensuring a uniform gap between the baffle 140 and the inner wall of the cooking cavity 134, thereby optimizing steam transmission and distribution.

[0085] like Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, in some embodiments, optionally, in some technical solutions, both the baffle 140 and the limiting part 150 are annular, and a portion of the baffle 140 is in contact with the limiting part 150 along the length direction of the baffle 140.

[0086] In this embodiment, in the design of the cooking device 100, both the baffle 140 and the limiting part 150 are annular. The combined use of the annular baffle 140 and the annular limiting part 150 provides a stable and efficient steam transmission and distribution system for the cooking cavity 134.

[0087] The annular limiting part 150 is designed on the inner wall of the cooking cavity 134, forming a continuous annular structure. When the baffle 140 is inserted into the cooking cavity 134, its edge will fit tightly against the limiting part 150, thereby achieving the limiting function.

[0088] The annular limiting structure ensures the stable installation of the baffle 140 within the cooking cavity 134, preventing the baffle 140 from shaking or shifting during cooking. Since the limiting part 150 is a continuous annular structure, it can limit the baffle 140 along the entire circumference, improving the stability and safety of the baffle 140.

[0089] When the baffle 140 is inserted into the cooking cavity 134 and abuts against the limiting part 150, a continuous annular channel 160 is formed between the baffle 140 and the inner wall of the cooking cavity 134. This annular channel 160 serves as a path for steam transmission, allowing steam to be distributed more evenly within the cooking cavity 134. Because the channel 160 is annular, steam can be transmitted along the entire circumference, avoiding excessive concentration or absence of steam in certain areas.

[0090] In the length direction of baffle 140 (e.g.) Figure 4 (In the direction indicated by the middle arrow C), a portion of the baffle 140 will fit against the limiting part 150, and a portion of the edge of the baffle 140 will contact the limiting part 150, thereby realizing the limiting function.

[0091] like Figure 1 As shown, in some embodiments, optionally, the limiting part 150 includes: a first limiting part 152 disposed on the inner annular side of the baffle 140; and a second limiting part 154 disposed on the outer annular side of the baffle 140, wherein the first limiting part 152 and the second limiting part 154 are located on two opposing inner walls in the cooking cavity 134.

[0092] In this embodiment, the limiting part 150 is divided into a first limiting part 152 and a second limiting part 154, which are respectively disposed on the inner and outer sides of the annular ring of the baffle 140.

[0093] The first limiting part 152 is disposed on an inner wall of the cooking cavity 134 and located on the inner side of the baffle 140. The first limiting part 152 mainly serves to limit the inner edge of the baffle 140, ensuring that the baffle 140 does not shift inward or wobble when inserted into the cooking cavity 134.

[0094] Specifically, the first limiting part 152 is designed as an annular or arc-shaped structure that matches the inner edge of the baffle 140 to ensure a tight fit between the two.

[0095] The second limiting part 154 is disposed on another inner wall of the cooking cavity 134 and located on the annular outer side of the baffle 140. The second limiting part 154 mainly serves to limit the outer edge of the baffle 140. The second limiting part 154 and the first limiting part 152 work together to ensure the stable installation of the baffle 140 in the cooking cavity 134.

[0096] Along the length of the baffle 140, the inner edge of the baffle 140 is fitted with the first limiting part 152, and the outer edge is fitted with the second limiting part 154, ensuring the stability and accuracy of the baffle 140 within the cooking cavity 134.

[0097] like Figure 2 and Figure 3 As shown, in some embodiments, optionally, the partition 170 is provided with at least two rings of steam holes 116, and the at least two rings of steam holes 116 are concentric.

[0098] In this embodiment, the partition 170 is provided with at least two rings of steam holes 116, and the plurality of steam holes 116 are arranged along the circumference of the cooking device 100 (e.g., Figure 2 The distribution is indicated by arrow B in the diagram.

[0099] At least two concentric rings of steam holes 116 are arranged, meaning the spacing between the steam holes 116 in different rings and the side of the housing 130 increases sequentially. To achieve the arrangement of the channels 160 while preventing steam cross-contamination between different cooking cavities 134, the spacing between the steam holes 116 and the side of the housing 130 increases sequentially. This spacing design ensures that the lower cooking cavity 133 has space to form the channels 160, and that these channels 160 are physically isolated from each other.

[0100] like Figure 2 and Figure 3 As shown, in some embodiments, optionally, the innermost steam hole 116 of at least two steam holes 116 is connected to the cooking cavity 134, and the other steam holes 116 are connected to the channel 160.

[0101] In this embodiment, the steam inlet 116 in the innermost ring is connected to the cooking chamber 134. Steam is initially generated by the steam generating assembly 120, and this steam typically has a high temperature and pressure. When the steam reaches the steam inlet 116, it is released into the cooking chamber 134 through the steam inlet 116. For the innermost steam inlet 116, the steam inlet 116 is directly connected to the cooking chamber 134, so the steam can directly enter the interior of the cooking chamber 134. The steam entering the cooking chamber 134 is distributed and diffused within the cooking chamber 134 to ensure that the food is heated evenly.

[0102] like Figure 1 and Figure 2 As shown, in some embodiments, optionally, in at least two partitions 170, a steaming tray 114 is provided on the lowermost partition 170, and at least a portion of the steam holes 116 of the innermost ring are provided on the outside of the steaming tray 114.

[0103] In this embodiment, the base assembly 110 also includes a steaming tray 114 on which food can be placed. Among the at least two partitions 170, the steaming tray 114 is provided on the lowest partition 170, so that food can be placed in the cooking cavity 134 and the cooking device can steam the food.

[0104] At least a portion of the steam holes 116 on the innermost ring are located on the outside of the steaming tray 114, so that the steaming tray 114 does not obstruct the steam holes 116, and the steam flow path is unobstructed. After the steam is generated, it enters the cooking cavity 134 through the steam holes 116 and exchanges heat with the food on the steaming tray 114.

[0105] like Figure 1 As shown, in some embodiments, the steam vents 116 are optionally distributed along the edge of the partition 170.

[0106] In this embodiment, steam holes 116 are distributed along the edge of the partition 170. After being released, the steam diffuses from the edge of the partition 170 towards the center. This diffusion method helps ensure uniform steam distribution, thereby improving the heating efficiency and cooking quality of the food.

[0107] Specifically, such as Figure 1 As shown, the base assembly 110 includes: a base 112, and a partition 170 placed on the base 112.

[0108] like Figure 1 As shown, in some embodiments, a plurality of cooking cavities 134 are stacked and distributed along a first direction, and a baffle 140 extends along the first direction.

[0109] like Figure 1 and Figure 3As shown, in some embodiments, optionally, a steaming tray 114 is provided on the partition 170, and at least a portion of the steam holes 116 are provided on the outer side of the steaming tray 114.

[0110] In this embodiment, the base assembly 110 also includes a steaming tray 114 on which food can be placed. The steaming tray 114 is provided on the partition 170 so that the food can be placed in the cooking cavity 134 and the cooking device can steam and cook the food.

[0111] At least a portion of the steam hole 116 is located on the outside of the steaming tray 114. The steaming tray 114 does not obstruct the steam hole 116, and the steam flow path is unobstructed. After the steam is generated, it enters the cooking cavity 134 through the steam hole 116 and exchanges heat with the food on the steaming tray 114.

[0112] In this embodiment, in the cooking device 100, a plurality of cooking cavities 134 are arranged along a first direction (e.g., Figure 1 (As indicated by the middle arrow A) The cooking cavities 134 are stacked vertically to form a multi-layered cooking structure. Each cooking cavity 134 is independent and can be used for different cooking tasks or ingredients.

[0113] The baffle 140 extends along the first direction to facilitate steam transfer. Through its layered design, the cooking appliance 100 can fully utilize space in the vertical direction, thereby saving floor space.

[0114] like Figure 1 As shown, in some embodiments, the steam generating assembly 120 is provided with a steam outlet 122, and in a first direction, the steam holes 116 and the steam outlet 122 are staggered.

[0115] In this embodiment, the steam generating assembly 120 is provided with a steam outlet 122, which is a channel 160 through which steam flows from the steam generating assembly 120 to the cooking chamber 134. In the first direction, i.e., the height direction, the steam holes 116 and the steam outlet 122 are staggered. This means that the steam outlet 122 is not directly aligned with the steam holes 116, but is offset to a certain extent, which can prevent steam from blowing directly into a specific steam hole 116 and causing uneven steam distribution.

[0116] With its staggered distribution design, the steam can be more evenly distributed into each steam hole 116 after leaving the steam outlet 122, which helps to ensure that the steam can be evenly transmitted to different cooking chambers 134.

[0117] Specifically, the steam generating assembly 120 is provided with multiple steam outlets 122, which are evenly arranged on the side wall of the steam generating assembly 120 along the circumference of the steam generating assembly 120, so that steam can be evenly discharged to all sides.

[0118] Specifically, the base assembly 110 has a receiving cavity, and the steam generating assembly 120 is disposed in the receiving cavity.

[0119] In this utility model, the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; "linking" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0120] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0121] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A cooking device, characterized in that, The cooking equipment includes: Base assembly; A steam generating assembly is disposed within the base assembly; A housing is disposed on the base assembly; At least two partitions are located inside the housing, and the at least two partitions divide the interior of the housing into at least two cooking chambers. The partitions form the bottom wall of the cooking chambers, and the partitions are provided with steam holes. Any two cooking chambers are connected to the steam generating assembly through different steam holes.

2. The cooking apparatus according to claim 1, characterized in that, The cooking equipment also includes: A baffle is provided in at least a portion of the cooking cavity, and a channel is formed between the baffle and the housing. There are multiple steam holes, some of which are connected to the cooking cavity and others are connected to the channel. The channel is used to allow steam to flow to the next cooking cavity.

3. The cooking apparatus according to claim 2, characterized in that, The partition is provided with a limiting part, which is used to limit the position of the baffle.

4. The cooking apparatus according to claim 3, characterized in that, Both the baffle and the limiting part are annular, and a portion of the baffle is in contact with the limiting part along the length of the baffle.

5. The cooking apparatus according to claim 3, characterized in that, The limiting part includes: The first limiting part is disposed on the inner annular side of the baffle; The second limiting part is disposed on the annular outer side of the baffle, and the first limiting part and the second limiting part are located on two opposing inner walls in the cooking cavity.

6. The cooking apparatus according to any one of claims 2 to 5, characterized in that, The partition plate is provided with at least two rings of steam holes, and the at least two rings of steam holes are concentric.

7. The cooking apparatus according to claim 6, characterized in that, The steam holes in the innermost ring of at least two rings are connected to the cooking cavity, while the other steam holes are connected to the channel.

8. The cooking apparatus according to claim 7, characterized in that, In at least two of the partitions, a steaming tray is provided on the bottommost partition, and at least a portion of the steam holes in the innermost ring are located on the outside of the steaming tray.

9. The cooking apparatus according to any one of claims 1 to 5, characterized in that, The steam vents are distributed along the edge of the partition.

10. The cooking apparatus according to any one of claims 1 to 5, characterized in that, A steaming tray is provided on the partition, and at least a portion of the steam holes are located on the outside of the steaming tray.

11. The cooking apparatus according to any one of claims 2 to 5, characterized in that, The plurality of cooking cavities are stacked along a first direction, and the baffle extends along the first direction.

12. The cooking apparatus according to claim 11, characterized in that, The steam generating assembly is provided with a steam outlet, and in the first direction, the steam holes and the steam outlet are staggered.

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